In keeping with the Mexican theme of the launch, chef Ian Shaw served chilli con carne, along with a Mexican sausage pie and Mexican beef stew — all of which were much enjoyed by the guests attending. He said that chilli con carne was always a popular dish, particularly as the amount of chilli added to the pot could be varied to suit the needs of those he was cooking for. This is the recipe he uses.

YOU WILL NEED 1tbsp vegetable oil One clove garlic, crushed Two onions, chopped fine 1lb (450g) lean minced beef 1-2tsp hot chilli powder or 1-2 fresh chilli peppers, seeded and finely chopped 3 tbsps tomato purée 2 x 14oz (400g) cans of tomatoes 2 x 14oz (400g) cans of red kidney beans, rinsed and drained.

Parsley sprigs to garnish Salt and freshly-ground black peppercorns to season.

METHOD Heat oil in a large casserole, add garlic and onions and fry until soft Add mince and fry until it browns Season with salt and pepper.

Add seasoning and chilli powder, or fresh chillies Stir in tomato purée and tomatoes.

Bring to the boil, then lower heat and simmer for 45 minutes Add kidney beans and simmer for a further 15 minutes or until the sauce has reduced and thickened.

Serve this dish on a bed of rice, garnished with parsley.